2 tsp ras-el-hanout, or a mix of ground cinnamon and cumin
4 skinless, boneless chicken breasts
2 tbsp olive oil
1 onion, thinly sliced
1 fat garlic clove, crushed
200ml chicken stock
2 tsp clear honey
juice ½ lemon
handful green olives, pitted or whole
20g pack coriander, leaves chopped
Lamb with harissa sauce
Make mash as before. Season 4 lamb
steaks, brown for 5 mins, then remove
and keep warm. Soften the onion and
garlic, then add 1 tbsp harissa. Stir in the
honey, lemon, olives, 400g can chopped
tomatoes and a splash of stock. Simmer
until thickened. Slice the lamb and serve
over the mash, topped with the sauce.
Boil the potatoes in salted water for
15 mins or until tender. Mix the ras el
hanout with seasoning, then sprinkle all
over the chicken. Heat 1 tbsp oil in large
frying pan, then brown the chicken for
3 mins on each side until golden.
Lift the chicken out of the pan. Add the
onion and garlic and cook for 5 mins until
softened. Add the stock, honey, lemon
juice and olives, return the chicken to the
pan, then simmer for 10 mins until the
sauce is syrupy and the chicken cooked.
Mash the potatoes with 1 tbsp oil and
season. Thickly slice each chicken breast
and stir the coriander through the sauce.
Serve the chicken and sauce over mash.